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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Linguini with Bacon and Onions
I use slab bacon here because I like large piec...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Soaking Beans
February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups,...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 17, 2015
Soaking Beans

February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups, and beans and legumes are the best base for tasty velvety soups. In most cases one begins by soaking the beans. An overnight soak is the easiest way to rehydrate dried beans before cooking. First pick out any bits of dirt or stones from the beans, and then rinse them. Put the beans in a large bowl or pot with cold water covering them by 4 inches or more. Most beans are sufficiently soaked in 8 hours; old beans take longer. Soak them up to 24 hours, until plump and not wrinkled. Skim off any floating particles, and then drain well before cooking.